A hearty, slow roasted, Five Spice and Hoisin marinated duck breast with cherries on top. Rich and delicious.


  • 4 duck marylands

  • 2 tbsp. Chang’s Hoisin Sauce

  • 2 tbsp. Shaosing rice wine

  • 2 tbsp. brown sugar

  • 2 cloves garlic, crushed or finely grated

  • 1 tsp. five-spice powder

  • 2 cinnamon sticks

  • 24 large cherries


  • 1.

    Combine all ingredients except duck and cherries in a large, ceramic bowl. Add the duck marylands, stirring to coat well. Cover marinade, and refrigerate for 8-12 hours.

  • 2.

    Place marylands skin side up in a baking dish with the marinade, including cinnamon. Add one cup of water, and cover dish with foil.

  • 3.

    Cook for 45 minutes at 170 degrees. Remove foil, and add cherries to the baking dish, making sure they are covered with liquid. Cook for a further 20 minutes to crisp the duck skin.

  • 4.

    Transfer a maryland portion and six cherries to four, shallow bowls and serve with steamed Asian greens and rice or noodles.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 5213kj
  • Fat Total 499g
  • Saturated Fat 167g
  • Protein 146g
  • Carbohydrate 20g
  • Sugar 14g
  • Sodium 930mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


Allergen information:
Nut Free
Dairy Free
Gluten Free

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings